4stickslemon grass, cut into 1 inch (3 cm) lengths
4cubeschicken stock
8slicesgalangal
4leaveskaffir lime
8cherry tomatoes, halved
8button mushrooms, halved
6spring onions
8smallred chillies
1poundshrimp (prawns)(approx 500 grams)
fish sauce, to taste
4limesjuice only
6cupswater
cilantro (coriander), to garnish(optional)
Instructions
In a large soup pot, combine lemon grass, stock cubes, galangal slices, lime leaves, spring onions, cherry tomatoes, mushrooms, and chillies with the water.
Bring to the boil, then reduce heat and simmer – covered – for 30 minutes.
Add peeled shrimp (prawns) and simmer for a further 2 minutes.
Add fish sauce and lime juice to taste*.
Serve immediately while hot.
Garnish with a sprig of fresh cilantro (coriander) IF you like it.
Notes
*If you prefer a stronger citrus flavour, add more lime juice. If you prefer a sweeter flavour, add more fish sauce.